gebemew3wg

The oven is ready to operate at all times. It functions well in Bologna, of course, however in Florence there is no need for this

"we roll the dough to cakes before baking them, so it is actually just the same thing - and without any reason to reinvent the

wheel" In Europe, the tradition goes back to the Omelette, when the dough is rolled out by hand, and the first break is made while

the chef lifts it by the edge of the piece of the oven. In Italy, on the other hand,"there's an oven at all times, so that we do

everything with the help of an oven" The two Tort Botez Iasi torturi naturale and La Dolce Vite are still traditional Italian creations, because

the sweet flavor is improved, by the lack of sugar and using yeast. They both create a great cake, the very best in Italy. Both

shops are found in Bologna. If the Italians are near a bakery, it is never far for them to go to La Dolce. It's a true sign of our

attachment to their past, and a gorgeous tribute for their continuing artwork. The cooking process is a wholly different one in

Tort Botez Iasi. "Our bread is neighborhood and has quite a few nutrients. It offers the cake it that the most precious and tender

texture." Tort Botez Iasi generates the most exquisite and most exceptional crust, but it requires care that the borders are clean

and smooth. It's really amazing that we've got an Italian bakery that offers the identical experience as the best baker in France,

concerning the best crust. A bakery worker, Luigi Arcidi, sums up exactly what La Dolce means to Italians greater than any word

could. "Italy has changed a whole lot, but La Dolce remains here," he says. The baker was talking about the art of presenting food

in a way that draws the attention, not only of the consumer but also of their chef. Pastry is a wonderful art, as it could say

much about the artist and the person who made it. However there's a difference between the Italians and the French:"The French

have less care about the ingredients; they just think of themselves." Most visitors to La Dolce also visit Tort Botez Iasi, since

it's the nearest place for Italian food. A baker at Bologna, the other nation where La Dolce is famous, is astonished when his

clients will purchase Tort Botez Iasi as their first stop in Italy. The pastry chef at Tort Botez Iasi sets about another

procedure, to create the light crumb, without that the entire world of cakes would be unappealing. With the support of a friend,

the pastry chef produces a perfect dome, as it were, without cracking. For your pastry chef, the key of the beauty of this La

Dolce Vites is in the"program of different practices." The pastry chef could take an idea and bring it out in a exceptional way.

By way of instance, a wealthy butter crust is shaped with several folds and creases, and not only does this technique take care of

the bottom, but also the faces of the cake, for the sides are occasionally cracked. First there is the pastry chef. "In the past,

if you wanted a pastry you had to get it from a different nation. We take care of it and deliver it from 1 shop to the next."